Classic Pumpkin Pie Recipe [Video]
Pumpkin Pie is an easy recipe bursting with fall flavors with a rich, smooth and creamy texture. It is made with an easy and buttery homemade pie crust, and serve with whipped cream. This is the perfect dessert to have on the Thanksgiving table!
With the holiday season around the corner, homemade pumpkin recipes are on everyone’s list. For more comfort pie recipes, take a look at Sweet Potato pie, Classic Blueberry pie, and Strawberry pie!
Old Fashioned Pumpkin Pie
This Fluffy Pumpkin Pie is a delicious and great recipe that is also timely for the holiday season. It is almost Thanksgiving and this dessert is perfect for it! It is made with pumpkin puree, spices, and cooked to perfection in a crisp crust.
Also, I like how the spices uplift the pumpkin flavor of this dish. And the whole thing is simply decadent and irresistibly yummy!
I love to prepare it from scratch. Starting from the homemade crust to the homemade filling, this dessert is worth the effort!
As it cooks in the oven this morning, the aroma was so good that I wanted it all for myself. No wonder, my extended family keeps on requesting this particular dish every single year as they visit us for the holidays.
Serve it with some whipped cream on top or a scoop of vanilla ice cream for the perfect finish. Also, it freezes well and you can easily make it ahead.
Start a family tradition now with this easy recipe!
Is Pumpkin Pie healthy?
The pumpkin itself is rich in fiber, antioxidants, vitamins, and minerals including vitamin A, potassium, vitamin C. Beta-carotene, an antioxidant found in it, along with vitamin A is linked to good eye health, strong immunity, and cancer prevention.
You get all of these benefits without the guilt because it is low in calories at about 49 calories for 245 grams. This leaves you plenty of room for the other components of the pie which adds more calories.
The flaky crust, for example, is rich in carbohydrates and the dairy added to the filling adds calories, too. There are workarounds, though. So, do not worry!
You can make this from scratch, meaning you do not need to buy the canned puree. But if you do, just make sure that you choose the plain one. This way, you can moderate how much sugar you put into it.
How does Pumpkin Pie taste like?
This Classic pumpkin pie recipe is dense and thick but at the same time, it is smooth and slick. Each bite is packed with fall flavors!
It tastes similar to sweet potato pie because they almost have the same spices but it is a lot less sweet. Speaking of the spices, it has an earthy and woody combination of cinnamon, ground ginger, nutmeg, cloves, and the optional allspice.
How to make the best Pumpkin Pie?
For easy step-by-step guidelines, watch the recipe video attached. But here are the general steps:
- Make the pie crust: In a large bowl, combine the dry ingredients. Then, using a food processor and give the mixture a few quick pulses. Add in cold butter and process until crumbs form. Add iced water until small clumps form. Check if the dough is sticky and if not, add more water. Be careful though to not overdo it, or you might end up with a wet mess.
- Refrigerate the pie dough: Next, make two disks out of the dough, cover with plastic, and refrigerate for an hour.
- Prepare the filling: In a medium bowl, combine the spices and the rest of the filling ingredients until fully combined.
- Assemble: Fit the dough into the pie dish while tucking the edge. Spread the filling in it.
- Bake: Preheat the oven to 350 degrees, and bake it for about 55 to 60 minutes. Check for doneness. Insert a toothpick and it must come out almost clean. Also, the center of the pie must still be a little jiggly.
- Serve: Allow it to cool for about an hour before topping with whipped cream.
Instant Pot Version:
A great alternative would be making this recipe in the electric pressure cooker. It is a quick and easy way to make this amazing dessert.
Learn how to make this Instant Pot Pumpkin Pie in less than 30 minutes.
Homemade vs canned pumpkin pie
Both contain pureed pumpkin that is flavored with the same spices and sugar. The canned version might contain more carotenoids and vitamin A since it is more concentrated but you cannot control the sweetness.
If you want to control how much of the spices and sugar to use, then, opt for the homemade one.
How to make homemade pumpkin puree from scratch?
- First, cut the whole pumpkin in two using a sharp knife.
- Next, remove the seeds and pulp using a fork or spoon
- Then, bake in the oven while covered with aluminum foil. The oven must be preheated at 325 degrees Fahrenheit.
- Once tender, shred the flesh using a fork and process in the blender until smooth.
Alternatively, feel free to boil it. Simply, cut into smaller pieces and steam in a saucepan until soft.
Then, strain prior to using. Also, if you want the puree to be extra smooth, then pulp it using a food processor or food mill.
How to avoid cracks in the pie?
First, it is important to bake it for the right amount of time. If the pie is overcooked, it will cause it to crack.
Therefore, keep a close eye not to overcook it. Depending on the oven, I usually bake it for about 45 to 55 minutes.
By the end of the cooking time, the center of the pie should be slightly wobbly.
What is pumpkin pie spice?
It is basically a blend of spices by mixing together such spices as cinnamon, brown sugar, ground ginger, nutmeg, and cloves.
However, feel free to adjust or use different spices based on your own preferences.
Do you need to blind bake the crust?
No! For this recipe, I do not blind-bake the crust. Many sweet and savory pie recipes require pre-baking (or blind baking) the crust prior to filling it.
But in our case, you do not have to do it.
However, what I prefer doing, is my own homemade crust (see the steps and instructions below) and refrigerate it for about 1 hour. Then, I simply pour the pumpkin pie filling into it and bake.
This way, you end up with the best pumpkin pie recipe ever!
How to tell when the pumpkin pie is done?
I love cooking it first at 425 degrees f for about 15 minutes. Then, I lower the temperature and cook it at 350 degrees f for another 45 minutes.
This trick (reducing the temperature partway) ensures the pie is cooked evenly, without cracks, and also results in a smooth and rich texture.
However, depending on the oven temperature, the cooking time will vary. Therefore, it is best to check for doneness by inserting a toothpick in the center. If it comes out clean, it is don. Also, the center should be just a little jiggly.
More ideas for thanksgiving desserts:
How to store leftovers?
- Refrigerate: First, let it cool completely at room temperature. Then, store it with a loose cover of foil or plastic wrap. Refrigerate it for up 4 days.
- Freeze: Prior to freezing, let it cool completely. Then, transfer it to a pie pan that you can freeze. Wrap it in foil to protect against freezer burn, and freeze it for up to 3 months.
- Thaw: When ready to serve, allow it to thaw overnight in the fridge.
- Make sure that you do not undercook it, or else, the center might sink. But that is ok, just put whipped cream over that area, and the taste will still be as good if not creamier.
- Be careful not to overcook it as well to avoid cracks. Also, do not take it out of the oven right away. Instead, open the door for a while with the oven turned off. This is to slow down the cooling which could also cause cracks.
- To remedy the cracks, try putting decorations cut out from a sheet of dough to hide them. No one would know, believe me!
- Serve it on a pie plate topped with whipped cream or a dollop of ice cream.
- Also, I use a bit of vanilla extract for a boost of flavor. However, if you are not a fan of vanilla, simply omit it.
- To save time, feel free to buy a pie shell from your local grocery stores, and simply fill it up, and bake it on a baking sheet.
- You can replace the white sugar by using a bit more maple syrup.
Classic Pumpkin Pie
- 2 1/2 cups all-purpose flour
- 1 tablespoon sugar
- ¼ teaspoon cinnamon
- 1/4 teaspoon sea salt
- 1 cup butter (diced into 1/4" pieces)
- 6 tablespoons ice water
Pumpkin Pie Filling:
- 2 cups pumpkin purée (from a sugar pumpkin OR 1 15-ounce can of pumpkin purée)
- 1/3 cup unsalted butter (melted)
- 1/2 cup brown sugar
- 1/3 cup white sugar
- 1/4 cup maple syrup
- 1 cup heavy cream
- 2 large eggs
- 2 egg yolks
- 2 tablespoons all-purpose flour
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 large egg (beaten)
- 1 tablespoon milk
Cinnamon Whipped Cream:
- 2 cups heavy whipping cream (cold)
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- Candy pumpkins
- Place flour, sugar, and salt into the bowl of a food processor and pulse a few times to combine.
- Add very cold diced butter and pulse again, until the mixture looks dry and like coarse crumbs.
- Add ice water and pulse just until moist small clumps are formed. Pause and tough the dough with your fingers, if it sticks together, you have added enough water. If it's still too dry, add more water, a teaspoon at a time. Be careful not to add too much water or the dough will be sticky.
- Make a ball and place the dough onto a clean work surface, divide it in half, form two balls and press them into two disks. Cover with plastic wrap and refrigerate 1 hour before using.
- Beat the eggs and egg yolks in a large bowl. Mix in the brown sugar, white sugar, salt, cinnamon, ground ginger, nutmeg, ground cloves, and flour.
- Mix in the pumpkin purée, maple syrup, and melted butter.
- Add the cream and stir together until everything is well combined.
Assemble the Pie:
- On a floured work surface, roll out one of the disks of chilled dough, making a circle 12 inches in diameter.
- Carefully place the dough into a 9×2 inch pie dish and tuck it in with your fingers. Trim excess dough off the edges and flute the edges.
- Spread the filling into prepared crust. Brush the edges with egg wash.
- Preheat oven to 425 degrees F.
- Bake for 15 minutes, lower the temperature to 350 degrees Bake for 45 to 55 minutes more or until a knife tip inserted into the center comes out just a bit wet but relatively clean. The center should be just barely jiggly.
- Place the pie on a cooling rack and allow it to cool for at least 1 hour at room temperature before serving.
Cinnamon Whipped Cream:
- Add cream, sugar, vanilla, and cinnamon to a large bowl.
- Using a hand mixer or stand mixer, whisk on slow-medium speed, gradually increasing to high speed. Mix until soft peaks form and the whipped cream holds its shape.
- Add the whipped cream to a pastry bag, fitted with a star piping tip, and pipe it onto pie right before serving.
- Garnish with candy pumpkins.
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